Baked Chicken Cordon Bleu with Mustard Cream Sauce
By Lena Vasquez
Prep
20 min
Cook
30 min
Total
50 min
Servings
4
Level
Easy
Baked chicken cordon bleu feeds four people with breaded chicken breasts․ I prepare the mustard cream sauce in a mixing bowl while the chicken bakes․ I prepare three breading bowls before baking the chicken breasts on a rack for a panko-crusted outside and warm Swiss cheese inside․
The main challenge of making this dish is creating a pocket in the chicken breast․ Hold one hand against the chicken breast and cut a pocket through nearly all the meat on the opposite side․ Add the Swiss cheese with ham wrap to the pocket and fasten the seam shut․ Thin slices of ham are recommended for this dish to make rolling the chicken easier and prevent the ham from falling out as you stuff the chicken․ The hardest step in preparing this dish is creating a pocket in the chicken․ A pocket helps hold one layer of the Swiss cheese filling under the breading․
Pre-toast panko until light golden․ Cool before serving․ Place chicken on oven rack above foil-lined baking sheet․ Cheese drips will drain onto the baking sheet rather than the chicken․ Foil helps air flow around the chicken coating․ Spray chicken before baking․ Cheese may drip in some spots‚ including areas where pieces of chicken are connected․
Sauce for the chicken should simmer for 5-6 minutes at a gentle simmer and will thicken further off the heat․ Suitable side dishes include a salad and French fries with the chicken․ Roasted potatoes without skewers are another good side dish․ Other side dishes that pair well with this recipe include mashed potatoes and green beans․
Why you'll love this recipe
- Four chicken breasts are baked at once․ The sauce simmers while the chicken breasts are baking․
- The foil keeps cheese from falling through onto a pizza․ Cheese will not burn onto the surface of the tray below the pizza․
- Prepackaged panko crumbs are a tan color and will turn into crispy coatings when baked for 25 to 30 minutes․
- Each breast is a distinct compartment․ Ham and Swiss cheese are inside․
- The sauce cooks in 5 to 6 minutes‚ so the chicken and sauce are done cooking at nearly the same time․
Ingredients
- •90 g Panko breadcrumbs (1 1/2 cups)
- •8 slices thin ham
- •8 slices Swiss cheese
- •4 chicken breasts (250 g/9 oz each)
- •1 tsp salt (plus more to taste for the sauce)
- •1 tsp paprika
- •½ tsp garlic powder
- •½ tsp onion powder
- •½ tsp black pepper
- •¼ tsp cayenne pepper (optional)
- •50 g flour (1/3 cup)
- •2 eggs (beaten)
- •oil spray (as needed)
- •2 tbsp butter (preferably unsalted)
- •120 ml chicken stock (1/2 cup)
- •180 ml double or heavy cream (3/4 cup, at room temperature)
- •1 heaped tbsp Dijon mustard
- •30 g freshly grated Parmesan (1/3 cup)
- •2 pinches white pepper (or black pepper)
Instructions
- 1
Spread the Panko breadcrumbs across a large baking tray and spray them with oil. Bake at 180C/350F for around 5 minutes, until light golden, then tip them into a bowl to cool. Increase the oven temperature to 200C/400F.
- 2
Cut a wide, deep pocket into the side of each chicken breast without slicing through the other side. Stack two cheese slices over two ham slices, roll them tightly, and tuck the roll into the pocket. Close the chicken over the filling and secure the seam with toothpicks.
- 3
Mix the paprika, salt, onion powder, garlic powder, black pepper, and cayenne pepper in a small bowl.
- 4
Set out three shallow dishes with flour and half the seasoning in the first, beaten egg in the second, and toasted Panko with the remaining seasoning in the third. Coat each chicken breast in flour, egg, then breadcrumbs, covering it fully at each stage.
- 5
Line a baking tray with foil and set a wire rack on top. Spray the rack with oil, place the chicken on the rack, and spray the chicken with oil. Bake for 25 to 30 minutes, until the breading is deep golden and crispy, the cheese starts to leak out, and the chicken is piping hot and white through the centre.
- 6
Melt the butter in a medium-sized pot over medium heat. Stir in the chicken stock, cream, Parmesan, Dijon mustard, and white pepper until blended, then bring the sauce to a gentle simmer. Simmer for 5 to 6 minutes, stirring frequently, until thickened. Add salt if needed and remove from the heat.
- 7
Twist the toothpicks carefully out of the chicken and serve with the mustard cream sauce.
FAQ
Nutrition (per serving)
Calories
857
Protein
88.2g
Fat
42.78g
Carbs
26.67g
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